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☆ Fried food is linked to increased risk of anxiety and depression
▼ + stars: | 2023-04-24 | by ( Taylor Nicioli | ) edition.cnn.com time to read: +6 min

A research team in Hangzhou, China, found that frequent consumption of fried foods, especially fried potatoes, was linked with a 12% higher risk of anxiety and 7% higher risk of depression than in people who didn’t eat fried foods. These results “open an avenue in the significance of reducing fried food consumption for mental health,” according to the paper published Monday in the journal PNAS. Frequent consumption of fried foods was linked to higher risk of anxiety and depression. Dr. Walter Willett said the results “should be regarded as very preliminary, especially the connection with fried food and acrylamide.”“The health effects of fried food will depend greatly on what food is fried and what type of fat is used for frying,” said Willett, professor of epidemiology and nutrition at Harvard T.H. It's also possible that some people with mental health issues reach for fried food.

☆ Ultraprocessed food may contribute to dementia, study says
▼ + stars: | 2022-12-05 | by ( Sandee Lamotte | ) edition.cnn.com time to read: +6 min

CNN —We all eat them — ultraprocessed foods such as frozen pizza and ready-to-eat meals make our busy lives much easier. If more than 20% of your daily calorie intake is ultraprocessed foods, however, you may be raising your risk for cognitive decline, a new study found. While short of proof, this is robust enough that we should conclude ultraprocessed foods are probably bad for our brains.”There was an interesting twist, however. “Ultraprocessed foods drag diet quality down, and thus their concentration in the diet is an indicator of poor diet quality in most cases,” Katz said. One easy way to ensure diet quality is to cook and prepare your food from scratch, Suemoto said.

☆ Improve memory as you age by eating more flavonols, study says
▼ + stars: | 2022-11-28 | by ( Sandee Lamotte | ) edition.cnn.com time to read: +7 min

CNN —Eating more flavonols, antioxidants found in many vegetables, fruits, tea and wine, may slow your rate of memory loss, a new study finds. The cognitive score of people in the study who ate the most flavonols declined 0.4 units per decade more slowly than those who ate the fewest flavonols. One of the most common flavonols, quercetin, has shown promise in reducing the onset of colorectal cancer and other cancers, according to studies. (For comparison, the average flavonol intake in US adults is about 16 to 20 milligrams per day, according to the study.) The study looked at the impact of the four major flavonols — kaempferol, quercetin, myricetin and isorhamnetin — on the rate of cognitive decline over the seven years.

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